Crispy Feta Cheese Cigars — Sigara Boregi
Crisp cigar-shaped borek rolled with yufka pastry around a feta-parsley filling, pan-fried until golden and shatteringly crisp, served with a yogurt-mint dipping sauce and a sprinkle of pul biber for weeknight comfort.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Crumble 360g feta into a bowl. Chop 40g parsley and 20g dill; grate 2 garlic cloves; halve 1 lemon. Fold parsley, dill, 0.5 tsp black pepper, and 0.5 tsp pul biber into feta until tacky. Whisk 2 eggs until smooth.
Build 1
Cut 6 yufka sheets into 24 triangles total. Place 1 tbsp feta filling along the wide edge of each triangle, fold sides inward, roll tightly into a cigar shape, seal the tip with egg wash.
Fry
Heat 120ml sunflower oil in a wide skillet over medium-high heat for 2 minutes until shimmering at 180C. Working in batches to avoid crowding, lay borek seam-side down, fry 2 minutes per side over medium heat until deeply golden and shatteringly crisp. Lift onto paper towel to drain.
Build 2
While borek drains, whisk 240g yogurt with garlic, 0.5 tsp dried mint, 0.5 tsp salt, and a squeeze of lemon until smooth and seasoned.
Plate
Pile borek on warm plates, dollop garlic-mint yogurt to one side, scatter 60g arugula and remaining 0.5 tsp pul biber across, finish with a generous squeeze of lemon.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.